Handmade Cappellacci with Tomato Sauce and Summer Veggies

  • $12.50

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This dish is a home run because it puts an authentic touch on the classic comfort food we all know and love. Housemade cappellacci noodles are first filled to the brim with ricotta and spinach, then we add in sautéed broccoli and kale (so you can get your greens in, of course!) and toss all of that goodness in with a delicious marinara sauce. Finished off with a sprinkle of parmesan cheese. We love it because it can be enjoyed during lunch or dinner, you can dress it up with some sides and make a fancy dinner out of it, or it can be equally as enjoyable while eating a quick lunch on the go. 

Disclaimer: There may be variabilities in cooking time based on equipment used. Always test for temperature until the meal is warmed to your liking. Oven: heat to 350 degrees. Remove plastic film from the container before cooking. Place container on a sheet pan and bake for 10 minutes. Check food then continue cooking for 5-10 minutes or until warm throughout.
Microwave: Remove plastic film from container and microwave dish for 1.5 minutes. Continue to cook in 20 second increments or until warm throughout.

Marinara sauce, broccoli, kale, cappellacci, ricotta, spinach, egg, salt, pepper, nutmeg, flour, olive oil Allergens: Gluten, egg, and dairy


Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
  • Calories: 400
  • Fat: 16g
  • Carbohydrates: 52g
  • Protein: 20g
Nutrition facts are an estimate. At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary. Nutritional info may exclude marinades and brines.